Russell Hobbs EM smoothie

COOK TIME
15 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Peel the mango, remove the core, dice roughly and puree with the ice cubes (Smooth program). Fill 2 glasses with 1/3 each. Place in the freezer, if available, then set the shock program.

2. 2

   Rinse the blender jug, pour in the frozen strawberries, puree with a tablespoon of elderflower syrup or alternatively sugar. Use crush function. Then take glasses out of the freezer, mango mass should only be slightly frozen. Pour 2/3 of the strawberry smoothie, put in a cool place. The fridge should be enough here, as the strawberry mixture is very cold.

3. 3

   Rinse container. Fill in TK blackberries and TK blueberries, add 1EL elderflower juice or sugar. Start crush program again. You can also add a few drops of food colouring for a very deep black. Pour the mixture into the glasses. Serve immediately or chill. You can also freeze the finished glasses and offer them as EM ice cream.